Every Thursday night I prepare a comforting meal of spanekh jibon (spinach and cheese frittata) and mujedrah (rice and lentils).
This tradition is from my husband’s family who’s from the Jewish community of Aleppo. Spanekh jibon is a spinach and cheese “crustless quiche” that’s loaded with spinach, mozzarella cheese, onions and cottage cheese. I like to swap the onions for scallions because they cook faster and add more of a “greens” flavor. I also use ricotta cheese instead of cottage cheese because that’s what I usually have in my fridge instead of cottage cheese. The jibon is paired with mujedrah — rice cooked with lentils and topped with sweet and crispy frizzled onions. The meal is served with yogurt which adds a nice tang and fresh bite.
It’s a delicious vegetarian meal to enjoy before Shabbat starts and the weekend kicks in. My daughters look forward to this meal every week.
Enjoy,
Arielle
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